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International Journal of Food Sciences and Nutrition Volume 68, 2017 - Issue 7
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Food Composition and Analysis

Fresh cheese as a vehicle for polyunsaturated fatty acids integration: effect on physico-chemical, microbiological and sensory characteristics

Barbara Dal BelloDepartment of Agricultural, Forestry, and Food Sciences (DISAFA), Grugliasco, Turin, Italy; Correspondence[email protected]
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Luisa TorriUniversity of Gastronomic Sciences, Bra, CN, ItalyView further author information
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Maria PiochiUniversity of Gastronomic Sciences, Bra, CN, ItalyView further author information
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Marta BertolinoDepartment of Agricultural, Forestry, and Food Sciences (DISAFA), Grugliasco, Turin, Italy; View further author information
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Giuseppe ZeppaDepartment of Agricultural, Forestry, and Food Sciences (DISAFA), Grugliasco, Turin, Italy; View further author information
Pages 800-810 | Received 12 Dec 2016, Accepted 23 Feb 2017, Published online: 20 Mar 2017

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